Italian Baked Chicken Meatballs Recipe

INGREDIENTS

FOR THE MEATBALLS

• 2 tablespoons breadcrumbs
• 2 tablespoons milk
• 1 egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon red pepper flakes
• 1 pound ground chicken

FOR THE SAUCE:

• 2.5 cups marinara sauce (1.5 jars)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 6 ounces mozzarella cheese cut into large slices
• 2 cups kale about 1 bunch stems removed and roughly chopped

INSTRUCTIONS

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and set aside.
• In a large bowl, combine the breadcrumbs and milk. Let sit for 2 minutes while you assemble the other ingredients.
• Combine the egg, basil, garlic powder, oregano, Dijon mustard, black pepper, salt, and red pepper flakes with the breadcrumb mixture.
• Add the chicken and gently use your fingers to mix together until just combined. Roll into 1 1/2 inch meatballs.
• Place the meatballs on the baking sheet and bake for 15-18 minutes, until the meatballs just starting to brown and are cooked through.
• While the meatballs are baking, prepare the sauce. Heat a large skillet on medium heat and add tomato sauce, oregano, red pepper flakes, and salt until simmering. Reduce the heat and cook, stirring occasionally, until the meatballs are done baking, about 10 minutes.
• Spoon the meatballs into the sauce, add the kale and cook, stirring gently, until the kale has wilted. Top with mozzarella cheese and cook, without stirring, until the cheese has melted.
• Serve meatballs over pasta of choice or with crunchy bread.